Coconut Cheesecake with Mango Caramel

 This rich and luxurious cheesecake, which is perfect for a special occasion, is particularly hard to resist.  The delicious moist filling is topped with a heavenly mango caramel.  I love making cheesecake because it’s so versatile. It can take on so many different types of flavours. It’s much better than store bought ones definitely!

I have used Greek yoghurt instead of cream cheese, which makes it much lighter. Coconut and mango is a great flavour combination and the sweetness of the mango caramel is offset by the coconut filling which is not too sweet. 

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This cheesecake is extra special. I used vanilla wafers for the base and it’s a cheesecake lover’s dream! The crumbly base with the velvety coconut filling and the luscious mango caramel makes it phenomenal. I used some mixed candied fruits for the decoration.

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This cheesecake can stay for up to a week in the fridge. I’m sure that you and your family are going to love it. This recipe makes a 10 inch cheesecake. It’s best to make the filling and topping the day before and refrigerate overnight. I got the recipe for the mango caramel from here – cacao-barry.com.

PREP:  25 minutes  COOK TIME:  75 minutes

Ingredients

11/2 cups vanilla wafers, crushed in a food processor

3 tbsp sugar

6 tbsp butter, melted

Filling

700 gms Greek yoghurt

1 cup sugar

15 gms cornflour

1 tsp vanilla extract

1/2 tsp salt

3 large eggs, beaten

1 cup coconut milk

1/2 tsp coconut extract

Mango caramel

250 gms sugar

170 ml mango puree

50 ml whipping cream

1/2 tsp mixed spice

15 gms butter

1/2 tsp salt

Instructions

Preheat the oven to 180C.

Prepare a 10 inchspringform pan by lining it with aluminium foil on the outside of the pan bottom and up the sides. 

Combine the vanilla wafer crumbs and sugar together. Stir in the melted butter and mix well. Press the mixture against the bottom and the sides of the pan by using your hands. Bake the crust for 10 minutes until it is golden brown. Remove from the oven and cool.

Reduce the heat to 160 C. For the filling, place the yoghurt in a large mixing bowl and beat well. Add the sugar, cornflour, vanilla extract and salt. Beat until smooth and add the eggs slowly, beating continuously. Add the coconut milk and extract and beat until well combined.

Place the springform pan in a large roasting pan and scoop the cheesecake mixture into it. Add hot water to the roasting pan until it is halfway up the side of the springform pan. Bake the cheesecake for about 60 minutes, until the filling is set. Remove from the roasting pan and allow to cool thoroughly. Refrigerate overnight.

For the mango caramel, place the sugar in a small heavy bottomed pan and heat until the sugar starts to caramelise. Add the mango puree and whipping cream. Bring to the boil. Remove from the heat and add the mixed spice, butter and salt. Cool to room temperature and refrigerate until use. 

Carefully, remove the cheesecake from the springform pan on to a serving plate. Spread the mango caramel on top of the filling and return to the fridge for a few hours before slicing and serving. 

 

 

 

Olive, Lemon and Coconut Pots

I have been intrigued by savoury desserts for some time. The concept is not new, but many chefs have taken this to a whole new level. I had earlier made a Tomato Soup Cake which fits the bill for savoury desserts. However, I wanted to try something different.

Olives and lemon are a great combination and I thought of including coconut with these flavours. I used Greek yoghurt instead of cream and the dessert was light and creamy.

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For those of you that love savoury foods, this recipe will be ideal. If you’re also looking to cut down on your sugar cravings, this dessert is perfect.

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Anyway, the result was surprising, but in a nice way. I loved the taste – the olives were more prominent and I could taste the other ingredients, though it was more subtle. It’s quite filling and you can snack on these without feeling too guilty!

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PREP: 15 minutes COOK TIME: 40-50 minutes SERVES: 4

Ingredients

400 gms Greek yoghurt

1/4 cup granulated sugar

2 tsp cornflour

1/4 tsp vanilla extract

!/8 tsp salt

1 large egg, lightly beaten

1/2 cup coconut milk

1/8 tsp coconut extract, optional

1/3 cup black olives, pitted

2 tbsp lemon juice

Olive and lemon slices for garnish

Instructions

Preheat the oven to 160C.

Grease four ramekin dishes with a little butter.

Place the olives in a blender and process until smooth.

Place the Greek yoghurt in a mixing bowl and beat well until smooth. Add the granulated sugar, cornflour, vanilla extract and salt and beat well.

Add the beaten egg slowly and mix well. Add the coconut milk, olive paste, lemon juice and coconut extract and beat until combined. Spoon the mixture into the ramekin dishes. Place them in a roasting pan half-filled with hot water and bake 40-50 minutes until it is set. Remove the roasting tin carefully from the oven and remove the ramekins. Cool.

Cover with clingfilm and place in the refrigerator. It will store for up to a week. Garnish with the olive and lemon slices before serving.

 

 

 

 

 

 

 

 

 

 

Vegan Zucchini Frittata

I made this frittata for my daughter who’s turned vegan for some years now. A light and tasty dish – it’s ideal for a light summer lunch or supper. It can also be served cold. A refreshing tomato salad would be perfect to go with it.

The oatmeal gives this frittata a moistness and the addition of some spices and herbs makes it delicious. The vegan cheese works wonderfully well on this frittata.

You can also substitute the zucchini with other vegetables such as Broccoli, Cauliflower, Mushrooms or a combination of mixed vegetables.

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PREP: 30 minutes COOK TIME: 50 minutes SERVES: 4

Ingredients

  • 2 zucchinis, sliced thinly
  • 1 cup spinach, chopped
  • 2 onions, chopped
  • 2 green chillies, chopped
  • 1 tsp cumin seeds
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 3/4th cup chickpea flour
  • 3/4th cup oatmeal
  • ½ tsp asafoetida powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp baking soda
  • 1 cup greek yoghurt
  • 3 tbsp fresh coriander, chopped
  • 2/3rd cup vegan cheese (optional)
  • Salt to taste

Instructions

Grease a round 8” pan or line with parchment paper. Preheat the oven to 180 C.

Grind the oatmeal in a food processor or blender. Transfer to a mixing bowl.

Heat the oil in a large pan and add the cumin seeds. Add the garlic, onions and green chillies. When the onions are transparent, add the spinach and salt. Do not cook the spinach. Mix well and remove immediately. Set aside.

Mix the chickpea flour with the ground oatmeal and add the asafoetida, turmeric, chilli powder, baking soda and yoghurt. Add salt to taste and enough water to make a thick batter as for pancakes. Add the fresh coriander and the spinach mixture to this batter and mix well.

Line the zucchini slices in the buttered pan and spoon in the prepared batter on top. Bake in the oven for 30-40 minutes until a toothpick inserted in the centre comes out almost clean. Sprinkle the cheese on top (if using) and grill until the cheese melts. Remove from the oven and let it sit in the pan for 30 minutes. Invert gently on to a serving plate.